Nourishing Flourishing: Easy GF CF Socca Pizza Bread

Have you gotten on the socca bandwagon? Do you even know what socca is? Unless you are well acquainted with French street fare, you might be lost. This ridiculously simple and tasty flatbread is quickly becoming ubiquitous in the gluten-free world — and with good reason. While gluten-free baking can, at times, be a bit more complicated than conventional flour recipes, this is remarkably easy. Socca can come together in literally 15 minutes. And it’s all thanks to chickpea flour, one of the most forgiving and versatile of all gluten-free flours!

This is perfect for the whole family, but especially for kiddos who love pizza crust, and delight in dipping, dunking, and acc-sauce-erizing their meals. The wedges are ideally suited for small hands; just add a side of marinara or pesto (or even tapenade for adults) and let the slathering begin! It can be a quick snack, an appetizer, or even a meal when served with a big salad.

2) Add water, and mix with a large fork until smooth (the consistency of pancake batter).

3) Place a small, flat frying pan (I prefer cast iron) on the stove and pour in 1 tablespoon of oil. Turn heat to medium.

4) Once pan has heated, pour 1/3 cup of batter into the pan, spreading with a spatula or spoon to cover the bottom of the pan.

5) Like a pancake, when you can scrape around the edge and see that the bottom holds together and is visibly cooked (brown spots), flip the socca.

6) Allow to cook through; if you want a crisper texture, flip each side twice.

7) Cut into wedges or sticks and serve. Repeat with remaining batter.

As you can see, the number of steps in this recipe is quite misleading! It’s actually quite a simple and straightforward method; one that kids can easily help with! You can also take pride in the fact that this is high in protein, iron, fiber, and the antioxidant manganese – who knew gluten-free and casein-free could be so easy, delicious, and healthy?

Hi Karen! This would probably not work as a tortilla if you used the ratios I did in this recipe. However, I have had limited success with adding a lot more water and thinning the batter out to a more pliable texture. It may take some experimentation (e.g., lowering the heat to low-medium, additional water, etc.), but I definitely think the socca can be made into the type of dish you’re looking for : ) Hope this helps!